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A glucose reference curve is the optimum method to determine the glycemic glucose equivalent values of foods in humans.
Nutr Res. 2008 Nov; 28(11):753-9.NR

Abstract

The glycemic index ranks carbohydrates in foods on the basis of the blood glucose response they produce for a given amount of carbohydrate. The glycemic glucose equivalents (GGEs) is the blood glucose response to a defined portion of food. The purpose of this study was to determine the best method by which to measure the GGE of a food; whether it can be estimated from 1 or 2 glucose references or if a range of glucose references should be measured. Twenty individuals without diabetes participated. The incremental area under the curve (iAUC) from fasting to at least 120 minutes after consumption of 5 foods was determined. The iAUC for different glucose amounts was also determined and a standard glucose curve of glucose level against iAUC generated. The GGE of each food was estimated from iAUC of test food using the standard curve. The study found that using a glucose reference closest to the available carbohydrate content of the food gave a mean difference (95% confidence interval) in GGEs of 3.4 (2.0-4.8) g in comparison to the standard curve. Using a 50-g glucose reference gave a mean difference in GGEs of 5.2 (4.7-5.6) g and interpolating from 2 glucose references, 3.5 (1.9-5.2) g in comparison to the standard curve. In conclusion, the best method to determine the GGE value of a food is to use the standard glucose reference curve and estimate the response of the food directly from this.

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Authors+Show Affiliations

Wallace AJ
New Zealand Institute for Crop and Food Research Limited, Private Bag 4704, Christchurch 8140, New Zealand. wallaceaj@crop.cri.nz
Monro JA
No affiliation info available
Brown RC
No affiliation info available
Frampton CM
No affiliation info available

MeSH

AdultArea Under CurveBlood GlucoseDietary CarbohydratesFemaleGlycemic IndexHumansMaleReference ValuesReproducibility of ResultsValidation Studies as TopicYoung Adult

Pub Type(s)

Comparative Study
Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19083484

Citation

Wallace, Alison J., et al. "A Glucose Reference Curve Is the Optimum Method to Determine the Glycemic Glucose Equivalent Values of Foods in Humans." Nutrition Research (New York, N.Y.), vol. 28, no. 11, 2008, pp. 753-9.
Wallace AJ, Monro JA, Brown RC, et al. A glucose reference curve is the optimum method to determine the glycemic glucose equivalent values of foods in humans. Nutr Res. 2008;28(11):753-9.
Wallace, A. J., Monro, J. A., Brown, R. C., & Frampton, C. M. (2008). A glucose reference curve is the optimum method to determine the glycemic glucose equivalent values of foods in humans. Nutrition Research (New York, N.Y.), 28(11), 753-9. https://doi.org/10.1016/j.nutres.2008.09.005
Wallace AJ, et al. A Glucose Reference Curve Is the Optimum Method to Determine the Glycemic Glucose Equivalent Values of Foods in Humans. Nutr Res. 2008;28(11):753-9. PubMed PMID: 19083484.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A glucose reference curve is the optimum method to determine the glycemic glucose equivalent values of foods in humans. AU - Wallace,Alison J, AU - Monro,John A, AU - Brown,Rachel C, AU - Frampton,Chris M, PY - 2008/06/26/received PY - 2008/09/22/revised PY - 2008/09/22/accepted PY - 2008/12/17/entrez PY - 2008/12/17/pubmed PY - 2009/3/6/medline SP - 753 EP - 9 JF - Nutrition research (New York, N.Y.) JO - Nutr Res VL - 28 IS - 11 N2 - The glycemic index ranks carbohydrates in foods on the basis of the blood glucose response they produce for a given amount of carbohydrate. The glycemic glucose equivalents (GGEs) is the blood glucose response to a defined portion of food. The purpose of this study was to determine the best method by which to measure the GGE of a food; whether it can be estimated from 1 or 2 glucose references or if a range of glucose references should be measured. Twenty individuals without diabetes participated. The incremental area under the curve (iAUC) from fasting to at least 120 minutes after consumption of 5 foods was determined. The iAUC for different glucose amounts was also determined and a standard glucose curve of glucose level against iAUC generated. The GGE of each food was estimated from iAUC of test food using the standard curve. The study found that using a glucose reference closest to the available carbohydrate content of the food gave a mean difference (95% confidence interval) in GGEs of 3.4 (2.0-4.8) g in comparison to the standard curve. Using a 50-g glucose reference gave a mean difference in GGEs of 5.2 (4.7-5.6) g and interpolating from 2 glucose references, 3.5 (1.9-5.2) g in comparison to the standard curve. In conclusion, the best method to determine the GGE value of a food is to use the standard glucose reference curve and estimate the response of the food directly from this. SN - 1879-0739 UR - https://www.unboundmedicine.com/medline/citation/19083484/A_glucose_reference_curve_is_the_optimum_method_to_determine_the_glycemic_glucose_equivalent_values_of_foods_in_humans_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0271-5317(08)00208-X DB - PRIME DP - Unbound Medicine ER -